CREAMY CARROT GINGER SOUP
This bowl of golden and creamy goodness is simply delicious, light yet filling, budget-friendly and packed with anti-inflammatory and detox ingredients. Ready in 30 minutes!
Provided by Katia
Categories Soup
Time 30m
Number Of Ingredients 9
Steps:
- In a large pot heat the olive oil over medium heat. Add the sliced onion, a good pinch of salt and pepper cook for about 3 minutes, or until the onion starts to soften.
- Add the carrots, stir well, and cook for other 5 minutes.
- Add ginger, garlic and turmeric, mix well and cook for another minute.
- Add broth, coconut milk, and bring to the boil.
- Reduce the heat and simmer for about 20 until the carrots are cooked through and soft. Stir occasionally.
- Remove the pot from the heat, check the consistency (you might like a thicker or a thinner soup, so you can add or reduce the amount of liquid before blending).
- Let cool slightly and transfer to a high-powered blender or blend it with an immersion blender. Blend until smooth, taste, and adjust seasonings.
- Serve warm or cold, with ground black pepper, and lemon or lime wedges for an extra zesty flavor if you like. Enjoy it!
Nutrition Facts : Carbohydrate 21 g, Protein 3 g, Fat 11 g, SaturatedFat 6 g, Sodium 109 mg, Fiber 6 g, Sugar 9 g, Calories 183 kcal, ServingSize 1 serving
CARROT CREAM SOUP WITH GINGER
Carrot cream soup takes very little time to make and I love it, especially in winter. You can add herbs as well if you like.
Provided by kiki
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a large pot over medium-low heat and cook onions until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in carrots and cook until softened, 3 minutes more. Pour in vegetable broth and bring to a boil. Season with ginger, salt, pepper, and sugar. Cover, reduce heat, and simmer until vegetables are soft and cooked through, about 15 minutes.
- Puree carrot soup with an immersion blender until smooth. Add heavy cream and heat through. Puree once more quickly with immersion blender, and season with salt and pepper.
Nutrition Facts : Calories 291.5 calories, Carbohydrate 25.2 g, Cholesterol 61.1 mg, Fat 20.6 g, Fiber 5.4 g, Protein 3.8 g, SaturatedFat 10.8 g, Sodium 417.2 mg, Sugar 11.8 g
CARROT GINGER SOUP
This light, flavorful carrot ginger soup is vegan! It's made with pantry staples and comes together in a hurry, yet always seems to impress. Fresh ginger makes a big difference-and what isn't used can be wrapped tightly and tossed in the freezer to use later. -Jenna Olson, Manchester, Missouri
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven or stockpot, heat oil over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic and ginger; cook 1 minute longer. Stir in carrots, broth, zest, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Pulse mixture in a blender or with an immersion blender to desired consistency; stir in lemon juice. If desired, garnish with additional lemon zest. , Freeze option: Cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally; add broth or water if necessary.
Nutrition Facts : Calories 80 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 551mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
CREAMY CHIA COCONUT GINGER-CARROT SOUP
To give this velvety vegan soup a tiny bit of crunch and extra visual appeal, chia seeds are stirred in after the soup is pureed.
Provided by Janie Hoffman
Categories Soup/Stew Kid-Friendly Lunch Coconut Carrot Vegan Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield serves 4
Number Of Ingredients 11
Steps:
- Heat 1/3 cup of the coconut milk in a large saucepan over medium-high heat. Add the onion and salt and cook while stirring until onion is softened, about 5 minutes. Stir in the ginger, curry paste, and garlic and cook while stirring until well combined and fragrant, about 1 minute.
- Add the carrots, 2 3/4 cups of broth, the lime juice, the 15 large cilantro sprigs, and the remaining coconut milk and bring to a boil over high heat. Reduce heat to low and simmer, covered, until the carrots are very tender, about 30 minutes. Remove the cilantro sprigs and puree soup in batches in a blender, using the hot fill line as a guide.
- Transfer the pureed soup to a clean saucepan and place over low heat. Stir in 1/4 cup of the chia seeds and simmer uncovered until chia seeds are fully hydrated and soup reaches desired consistency, about 20 minutes, stirring occasionally. (Note: If soup becomes thicker than you desire, stir in additional vegetable broth by the tablespoon to reach ideal consistency.) Taste and adjust seasonings, garnish with the remaining 1 teaspoon of chia seeds and small cilantro sprigs, and serve.
CREAMY CARROT-GINGER SOUP
This recipe comes from Nicavid's Bakery & Cafe in San Antonio, and I was delighted to see it published in the local paper's "Chef's Secrets" column. Delicious hot or cold.
Provided by Elmotoo
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Sauté the carrots, onions, celery and ginger in the vegetable oil in a saucepan over medium heat until vegetables have softened, about 10-12 minutes.
- Add the chicken stock and bring to a boil.
- Add the cream and again bring the soup to a boil, reduce heat, then let simmer for 5 minutes.
- Pour the soup into a blender or food processor and puree, then strain it back into the saucepan.
- Season to taste with salt and pepper.
CREAM OF CARROT SOUP WITH FRESH GINGER
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Time 1h16m
Yield 4 servings, with plenty of lef
Number Of Ingredients 11
Steps:
- In a large pot, bring stock to a boil.
- While stock is heating, chop all vegetables into small pieces (approximately 1/2-inch cubes).
- In a saute pan, over medium-high heat, melt half of the butter. Saute vegetables with ginger and nutmeg for approximately 15 minutes, or until vegetables are browned. Add remaining butter as needed.
- Add Sauteed vegetables to stock, reduce heat, cover with a lid, and simmer for 30 minutes.
- Let cool to room temperature and then puree in a blender. Soup should be thick and smooth. If you like your soup velvety smooth, pour through a fine mesh strainer.
- Add salt and pepper.
- To serve, reheat, ladle into bowls, then drizzle 1 tablespoon of cream into each bowl. Serve in warmed bowls.
CARROT ZUCCHINI SOUP
Here's an easy way to get kids to eat their vegetables. Carrots were never my family's favorite, but with this delicious soup, they hardly know they're eating them. -Joanne Novellino, Bayville, New Jersey
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 2-4 servings.
Number Of Ingredients 11
Steps:
- Chop one onion; set aside. Quarter the other onion and place in a 3-qt. saucepan. Add the water, carrots, celery salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until carrots are tender. Transfer to a blender; cover and process until pureed. Return to the pan., In a large skillet, saute zucchini and chopped onion in oil and butter until tender; add to carrot mixture. Stir in tomatoes. Cover and simmer for 10 minutes or until tomatoes are tender. Stir in milk and parsley; heat through.
Nutrition Facts : Calories 133 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 127mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 3g fiber), Protein 5g protein.
CREAM OF GINGER CARROT SOUP
This is a very delicate and yet flavorful soup, and is very healthy.
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Yield 4
Number Of Ingredients 13
Steps:
- Simmer carrots, onions, 1/4 cup liqueur, water, chicken bouillon cubes, and butter or margarine until carrots are tender. Cool slightly.
- Puree carrot mixture in a blender or food processor. Add milk, flour, sugar, and ground ginger.
- Return carrot puree to pot. Simmer until thickened, stirring occasionally. Stir in remaining 1/4 cup liqueur. Add additional milk for consistency you like. Season with salt and pepper to taste. Serve in warmed soup bowls, and garnish with fresh chopped parsley.
Nutrition Facts : Calories 328.9 calories, Carbohydrate 38.3 g, Cholesterol 2.9 mg, Fat 11.2 g, Fiber 2.3 g, Protein 6.1 g, SaturatedFat 2 g, Sodium 1086.2 mg, Sugar 29.1 g
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- Saute: Heat oil in a large pot on medium heat, add onion and saute 5 minutes. Add the ginger, cumin, coriander, paprika, and turmeric, cook 1 minute more, or until fragrant. Add carrots and zucchini, cook another 7 minutes or so.
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- Puree: Using an immersion blender, purée vegetables until creamy. Alternatively, you can transfer the soup to a standing blender to puree, may take two batches depending on the size of your blender cup.
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